Eating four eggs a week could help slash the risk of developing diabetes, says a new study led by researchers at the University of Eastern Finland. The researchers were surprised to find that eggs, which are high in cholesterol, could cut the risk developing Type 2 diabetes by nearly 40 percent.
This finding may be due to nutrients that improve the way the body metabolizes sugar and help to dampen inflammation which leads to chronic illness.
After examining the eating habits of 2,332 middle-aged men who signed up to a study in the 1980s, the scientists found that men who ate roughly 4 eggs a week were 38 percent less likely to fall ill than those who rarely or never ate eggs.
These men also had lower blood sugar levels without any steep rise in cholesterol.
However, they added that consuming more than 4 eggs a week did not seem to increase the effect, and they the way an egg was cooked wasn't considered.
The study is published in the American Journal of Clinical Nutrition.